This famous La Scala Salad recipe has been served at the iconic Beverly Hills restaurant since the 1950s. It was first introduced by the original owner of the La Scala Restaurant, Chef Jean Leon.
The La Scala Chop Salad has been a favorite salad of its famous celebrity clients (such as the Kardashians, Leonardo DiCaprio, and Elizabeth Taylor) ever since.
This Italian chopped salad features a crisp bed of lettuce and delicious ingredients (like salty salami, mozzarella, garbanzo beans, and sun dried tomatoes) tossed with a tangy dressing.
I first heard of this recipe after it went viral on social media. I immediately knew that I had to check it out for myself! The original recipe was generously given to the LA Times, who published it (along with other legendary Los Angeles recipes) back in 1989.
I've kept the Leon Dressing exactly as originally published, but I've made some tweaks to the salad after several test runs (and the opinions of my taste testers - AKA brutally honest family members).
Other than some sun-dried tomatoes, artichokes, and fresh basil, this Italian-inspired salad recipe remains exactly as it has been for over 50 years!
Oh, and be sure to check my new variation: La Scala bean salad – it's the perfect meal prep for lunch or easy side dishes throughout the week.
Ingredients
- Lettuce: Traditionally a blend of romaine and iceberg lettuces are used, and after several tests I think that is the best combo!
- Salami: You will need about 6 ounces of Italian salami, cut into slices. In tests we preferred the larger unsliced salami. This allowed me to slice it into thicker pieces, which made for more salty salami flavor per bite. It was also significantly cheaper!
- Chickpeas: You'll need about 1 (15 ounce) can of chickpeas that have been drained and rinsed. These are also known as garbanzo beans, and you can use freshly cooked and cooled ones if you prefer (you'll need about 1 ½ cups).
- Mozzarella: I've tested both shredded mozzarella and bocconcini (fresh mini mozzarella balls) and the shredded mozzarella cheese was the winner!
- For the Leon dressing: This dressing was created by Chef Jean Leon, and is a traditional vinaigrette with a secret ingredient: mustard powder (don't worry, you can use dijon mustard in a pinch). You'll also need classic ingredients like olive oil, white wine vinegar, salt, pepper, and parmesan cheese.
- Optional toppings: True to the restaurant version, you can customize the famous salad recipe with optional toppings like sun-dried tomatoes, chopped artichoke hearts, and fresh herbs (like basil). I tested with and without, and while the base recipe is good, the extra ingredients make it extra special.
Check the recipe card for a full list of ingredients and the quantities needed.
Instructions
Step one: Finely chop, wash, and dry 1 head each of romaine lettuce and iceberg lettuce. Add to a large bowl and toss well to combine.
Step two: Top the salad with chopped salami, a drained (and rinsed) can of garbanzo beans, and mozzarella cheese.
I also recommended adding chopped artichoke hearts, sun dried tomatoes, and fresh basil.
Step three: Use a pair of tongs to toss everything together until well distributed. Set aside.
Step four: Make the dressing by whisking together olive oil, white wine vinegar, mustard powder, salt, pepper, and grated parmesan cheese.
Step five: Pour the dressing over the salad.
Step six: Toss the dressing with the salad until all of the lettuce has been lightly coated.
Serve and enjoy! (Or refrigerate for later use).
Top Tip
Make sure to chop your lettuce into small pieces. I like to aim for pieces about 1" or smaller. This can be done by dividing the heads in half (or quarters), then making multiple cuts lengthwise 1" apart, and chopping into 1" pieces widthwise.
Storage Tips
This salad will store well for at least 24 hours, and can be refrigerated in an airtight container for as long as 3 days (with reduced quality). For the best results, reserve the dressing until ready to serve.
Refrigerated dressing: The olive oil will solidify in the refrigerator. To revive chilled dressing, allow it to rest at room temperature for 10-30 minutes, then shake and serve.
For Meal Prep
This salad lasts fairly well in the refrigerator for 1-3 days. But if you're preparing it specifically for weekly meal prep, I recommend storing the dressing separate from the salad. This helps to keep it nice and crisp.
Once you're ready to serve, add the dressing, toss, and enjoy!
Substitutions
- Salami: At the famous La Scala restaurant, you can substitute the salami in this recipe for chopped deli ham or turkey. Tuna or chopped egg could be a tasty option as well.
- Vinegar: This recipe calls for white wine vinegar, which has a subtle flavor. If you don't have that on hand, you can use red wine vinegar, which has a slightly stronger taste, while still being mild in flavor.
- Mustard powder: Chef Jean Leon uses this as his secret ingredient, but if you don't have it on hand it can be swapped out for dijon mustard.
- Parmesan cheese: This can easily be swapped for pecorino romano cheese, or grano padano.
Ideas for Add-Ins
While I really love the sun dried tomatoes, artichoke hearts, and basil as my optional add-ins, here are a few more suggestions.
- Bell pepper
- Red onion
- Cucumber
- Pepperoni
- Olives
- Pomegranate seeds
- Fresh tomatoes
- Sliced chicken breast
If you loved this La Scala Salad Recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
The Famous La Scala Chopped Salad
Ingredients
INGREDIENTS
- 1 head romaine lettuce finely chopped
- 1 head iceberg lettuce finely chopped
- 6 ounces salami julienned
- 6 ounces mozzarella cheese shredded (about 2 cups)
- 1 can (15 oz) chickpeas drained and rinsed (also known as garbanzo beans)
Optional Toppings
- ¼ cup chopped fresh basil optional
- ⅓ cup Sundried tomatoes drained (or quartered cherry tomatoes)
- ¾ cup chopped artichokes marinated and drained (10-12 oz jar)
Leon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar or red wine vinegar*
- 1 teaspoon dry mustard powder or dijon mustard**
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup finely grated parmesan cheese
Instructions
- Finely chop the iceberg and romaine lettuce, then wash and dry well in a salad spinner.
- Add the washed and dried lettuces to a very large bowl and toss to combine.
- Top the salad with the julienned salami, shredded mozzarella, chickpeas, fresh basil (if using), sun dried tomatoes (if using), and chopped artichokes (if using).
- Toss all of the ingredients together until everything is well distributed. Set aside.
- Add all of the dressing ingredients to a small bowl or glass mason jar with a lid.
- Whisk or shake the ingredients to combine.
- Pour the prepared dressing over the salad.
- Use a pair of tongs to toss the salad, distributing the dressing evenly throughout.
- Serve immediately, or refrigerate until ready to serve.
Video
Notes
Nutrition
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Ingrid Bordner
Absolutely DELISH. Recommend doubling the dressing . . . it’s so good you may want a little extra if you add in a lot of the additional toppings!